Pork and mushroom ‘burgers’ with kumara
(at time of publication)
- ¾ cup canned corn sweetcornXor frozen corn, thawed
- 400g lean pork mince
- 2 cloves garlic, finely chopped
- 1 cup firmly packed coriandercilantroX leaves, finely chopped, plus extra leaves, to garnish
- freshly cracked black pepper
- 2 large carrots, peeled, julienned
- 1 long red chilli, finely sliced
- 1 cup bean sprouts, trimmed
- 2 tablespoons sweet chilli sauce
- 500g kumarasweet-potatoX, peeled, cut in wedges
- olive spray oil
- 4 large flat mushrooms, trimmed
- 1 tablespoon olive oil
1 Place corn in a large bowl with pork mince, garlic and half the coriander and season with cracked black pepper. Use your hands to mix the ingredients. Wet hands and shape mixture into 4 patties (about 9cm diameter) and refrigerate for 20 minutes.
2 Meanwhile, combine remaining coriander with carrots, chilli, bean sprouts and sweet chilli sauce in a salad bowl. Place in fridge.
3 Preheat oven to 200°C. Line a large baking tray with a sheet of baking paper. Place kumara wedges on tray in a single layer and spray with olive oil. Roast wedges, turning once, for 30-35 minutes, or until tender and golden.
4 Place a large non-stick frying pan over medium heat. Spray mushrooms with olive oil and cook for 2-3 minutes per side, or until just tender. Transfer cooked mushrooms to a plate and cover loosely with foil to keep warm.
5 Heat olive oil in the same frying pan. Add chilled pork patties and cook for 5-6 minutes per side, or until golden brown and cooked through. Transfer burgers to a plate lined with paper towel.
6 Top each mushroom with carrot salad and a pork burger, garnish with extra coriander leaves and serve with kumara wedges.
Make it gluten free: Check sweet chilli sauce is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 5g
Dietary fibre 7g
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